Ingredients
2 honeydew melons (6 pounds each), halved and seeded
2 tablespoons small tarragon leaves
1 1/2 cups chilled Moscato or other sweet sparkling wine
Preparation
With a melon-baller, scoop out enough melon to measure 6 cups. Divide melon among six dessert bowls. Sprinkle with tarragon, and pour 1/4 cup Moscato over each serving. Serve immediately.
